Fire Crackers
Servings 140 crackers (approximately)
Ingredients
- 1 16 oz box of saltine crackers (Approx. 140 crackers total in one box)
- 1 1/3 cup vegetable oil or olive oil
- 2 1.0 oz packets dry Ranch salad dressing mix
- 2 Tbsp crushed red pepper flakes
- 1 1/2 tsp dried dill
- 1 1/2 tsp granulated garlic
- 1 1/2 tsp onion powder
Instructions
- Remove saltine crackers from the sleeves. Set aside.
- In a large gallon size plastic storage bag add the oil, ranch salad dressing, crushed red pepper flakes, dill, granulated garlic and onion powder. Seal the bag and shake to combine.
- Add the crackers to the bag. Seal and gently shake and turn to coat. Lay flat on the counter and let marinate overnight.
- Preheat the oven to 250°F. Remove crackers from marinade and arrange side by side in a single layer on a sheet pan.
- Bake for 15 minutes then set aside to cool. Once cooled, place into an airtight container and store at room temperature for up to 1 week.
Notes
- Crackers - You can use any brand of saltine crackers for this recipe including private label store brands, that you enjoy. These spicy crackers can be made with Ritz crackers or club crackers, too.
- Dried Herbs - Dill isn't a classic addition to these spicy crackers but I always add it to my batch of salty crackers to expand the flavor profile. You can omit the dill or replace it with dried parsley or Italian seasoning.
- Ranch Seasoning - If you have dry Ranch salad dressing mix on hand in a bulk container, you'll need about 4 tablespoons for these Alabama crackers.
- Spice - You can adapt the level of spice by using more, or less, crushed red pepper flakes or replace it with black pepper.
- Baking - Some cook's opt not to bake these spicy crackers. You can do that, but I highly recommend baking them, it does make a difference in the flavor.
- Serving Suggestions - These spicy saltine crackers can be served as an appetizer with dips and cheese balls, with soup and chili, to accompany a cheese board or given as homemade gifts.